Almond Yoghurts
Delicious nutty yoghurts the whole family will enjoy
Equipment
- yoghurt maker
Ingredients
- 120-150 g full-fat natural yoghurt
- 1.35 litres whole UHT milk see Notes
- 3 tablespoons brown sugar
- 25 g ground almonds
- 1/4 teaspoon almond essence
- 1 tablespoon flaked almonds
Instructions
- Tip the yoghurt into a large bowl or jug.
- Gradually add the milk (see Notes) to the bowl, stirring very well.
- Pour or ladle out some of the mixture to fill 6 yoghurt pots.
- Add the sugar, ground almonds and almond essence to the remaining yoghurt mixture.
- Stir until the sugar has dissolved.
- Pour or ladle out the mixture into 5 yoghurt pots.
- Sprinkle a few flaked almonds on the surface of the 5 almond youghurts.
- Place the yoghurts in your yoghurt-maker, following the manufacturer's instructions.
- Set the yoghurts to ferment for 10 hours.
- Cool the yoghurts, then refrigerate for at least 2 hours before serving.
Notes
Do not use fresh milk for this recipe.
This recipe is base on using 150ml size yoghurt pots.
If you prefer, you can add the flaked almonds to the top of the chilled yoghurts just before serving, rather than at the beginning of fermentation.